Print

Perfect Classic Roast Turkey Recipe for a Juicy Holiday Feast Made Easy

perfect classic roast turkey - featured image
Print Recipe

A simple and foolproof recipe for a juicy, flavorful roast turkey perfect for holiday feasts. Features a classic herb butter rub and slow roasting for tender meat and crispy skin.

Ingredients

Scale
  • Whole turkey (12-14 pounds / 5.4-6.4 kg), thawed completely
  • 1 cup kosher salt (for brining)
  • 2 gallons (7.6 liters) cold water (for brine)
  • ½ cup brown sugar (for brining)
  • Fresh herbs: rosemary, thyme, and sage (2-3 sprigs each)
  • 1 cup (225 g) unsalted butter, softened
  • 4 cloves garlic, minced
  • Freshly ground black pepper, to taste
  • 1 large onion, quartered
  • Carrots and celery (optional, for roasting pan)
  • 2 tablespoons olive oil

Instructions

  1. Brine the turkey: In a large container, dissolve 1 cup kosher salt and ½ cup brown sugar in 2 gallons cold water. Submerge the thawed turkey completely. Refrigerate for 12 to 24 hours.
  2. Remove the turkey from the brine, rinse under cold water, and pat dry thoroughly with paper towels.
  3. Make the herb butter: Combine softened butter, minced garlic, chopped rosemary, thyme, sage, and freshly ground black pepper in a bowl. Mix well.
  4. Loosen the skin gently from the turkey breast and spread half the herb butter under the skin onto the meat.
  5. Rub the remaining herb butter all over the turkey skin. Drizzle olive oil evenly on the skin.
  6. Stuff the cavity with quartered onion and a few sprigs of herbs. Optionally add garlic cloves.
  7. Truss the legs with kitchen twine if desired.
  8. Preheat oven to 325°F (165°C).
  9. Place chopped carrots and celery in the bottom of a roasting pan to create a natural rack and add flavor.
  10. Place the turkey breast side up on the rack or vegetables. Roast uncovered, basting every 45 minutes if desired. Roast about 13-15 minutes per pound (approximately 2.5 to 3 hours for a 12-pound bird).
  11. Check doneness with a meat thermometer inserted into the thickest part of the thigh; turkey is done at 165°F (74°C). Tent with foil if skin browns too fast.
  12. Remove turkey from oven and cover loosely with foil. Let rest for 20-30 minutes before carving.

Notes

Brining is essential for juicy meat. Pat turkey dry thoroughly before applying butter for crispy skin. Use a digital meat thermometer for perfect doneness. Rest turkey before carving to lock in juices. Basting is optional and can lower oven temperature if done too often. For extra crispy skin, increase oven temperature to 425°F (220°C) for last 20 minutes.

Nutrition

Keywords: roast turkey, holiday turkey, Thanksgiving turkey, Christmas turkey, classic turkey recipe, juicy turkey, herb butter turkey, easy turkey recipe

Find it online: https://jodierecipes.com/perfect-classic-roast-turkey-recipe-for-a-juicy-holiday-feast-made-easy/